Small potatoes fried whole in a slow cooker. Potatoes fried in a slow cooker: recipes with photos

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

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Many cooks are wondering whether it is possible to fry potatoes in a slow cooker so that they turn out identical to those that everyone is used to making in a frying pan. There are secrets to making delicious fried potatoes in a slow cooker. This dish can be varied - seasoned with onions, garlic or mushrooms, combined with meat or smoked meats.

How to cook fried potatoes in a slow cooker

Making your own fried potatoes in a slow cooker is very simple, but you need to choose the right ingredients so that the dish does not become mashed or turn into mush. To do this, you will need to take young fresh potatoes, preferably with a low starch content, or a special variety for frying. The process involves the use of vegetable or butter - it is better to take refined sunflower or olive oil, and lard and lard are also suitable.

Frying potatoes in a multicooker comes down to cutting the main product into slices, sticks or strips, sending it to the bottom of a bowl with hot oil and setting the appropriate mode. In addition to the roasting program, you can choose baked goods, vegetables or multi-cook. Seasoning can be done with onions, garlic, tomatoes or mushrooms. If you want to get a dish with increased calorie content, you should take meat, minced meat or smoked sausage. You need to cook for about 30-40 minutes, and to form a crust, use the tips at the end of the article.

Fried potatoes in a slow cooker - recipes with photos

Every home cook will need to know a recipe for fried potatoes in a slow cooker, because there is not always a frying pan in the house or there is no time to watch the dish on the stove. A multicooker will help out here, where you just need to load the prepared products and set the desired mode. When the cooking time has ended, the smart appliance will sound a signal.

How to fry potatoes

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 225 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

The following simple recipe will tell you how to cook fried potatoes in a slow cooker, making the process easier, which can be painstaking and time-consuming in a frying pan. The prepared dish is low in cholesterol, rich in mild taste and saves time. The potatoes turn out similar to baked ones, with a golden crust and a delicate texture.

Ingredients:

potatoes – 1 kg;
vegetable oil - a glass;
butter – 50 g;
onion – 100 g;
spices for potatoes - 2 pinches.

Cooking method:

Prepare the potatoes - cut into large pieces, place with butter at the bottom of the bowl. Add salt and pepper, set the baking or frying mode, cook for 20 minutes.
Stir, add onion half rings, repeat the program. Add butter, stir.
Serve with fresh leafy greens, vegetables, and mustard cream sauce.

With mushrooms

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 232 kcal.
Purpose: for dinner.
Kitchen: author's.

Potatoes fried with mushrooms in a slow cooker acquire a rich mushroom aroma, have a bright baked crust and an attractive filling. Any mushrooms are suitable for cooking - champignons, porcini, chanterelles or oyster mushrooms. You can take fresh or frozen, but dry ones should first be soaked in boiling water for a couple of hours, then added to the rest of the mixture.

Ingredients:

champignons – 120 g;
potatoes - half a kilo;
onions – 2 pcs.;
salt – 3 g;
spices – 2 pinches;
butter – 10 g;
vegetable oil – 10 ml.

Cooking method:

Cut the mushrooms into slices, fry in butter with chopped onions. Lightly salt, add potato cubes.
Turn on the baking mode for half an hour, cook without a lid to obtain a crispy crust.
Salt, season with spices, garnish with a sprig of rosemary and cheese sauce.

With lard

Time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 242 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Potatoes with lard in a slow cooker have a higher calorie content, but acquire an incredible taste with an appetizing aroma. Adding onions and garlic and potato spices, sold ready-made, will help enhance these properties. It is advisable to decorate fried potatoes with dill or parsley, and preferably serve with pickles, sauerkraut and tomato sauce.

Ingredients:

potatoes – 1000 g;
salted lard – 175 g;
onion – 1 pc.;
garlic – 4 cloves;
vegetable oil – 20 ml;
parsley – 40 g.

Cooking method:

Cut the potatoes into cubes.
Wash the lard from salt, trim the skin, chop into pieces, place on the bottom of a heated bowl, fry in the frying mode until the fat is rendered and a crispy crust appears.
Remove the roast, add potatoes, onion half rings, and pepper.
Fry until golden brown, crush the garlic cloves, sprinkle with crispy roast and chopped parsley.

With onion

Time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 221 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Fried potatoes with onions in a slow cooker are considered a classic appetizer and a universal side dish. It is good to serve on its own with garlic sauce and vegetables, or make a hearty dish with chicken, meat or fish. Specially purchased white potatoes for frying will make the appetizer crispy and fried, and onions in combination with green onions will add spiciness.

Ingredients:

potatoes – 1500 g;
sunflower oil – half a glass;
onions – 5 pcs.;
salt – 5 g;
black pepper – 5 g.

Cooking method:

Peel the potatoes, wash them, add water to release the starch. Cut into strips, place with butter on the bottom of the bowl, set the baking program for half an hour.
Add onion cubes, add salt and pepper, and keep for 20 minutes. Switch the program to multi-cook with a temperature of 170 degrees and wait 15 minutes.
For a crispy crust effect, you can immediately set the multicooker program to 170 degrees for half an hour.
Serve with sour cream, salad and fresh vegetables.

With meat

Time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 239 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

A recipe for fried potatoes with meat in a slow cooker involves taking pork or beef pulp, frying it in thin slices with seasonings and spicy vegetables. Potatoes according to this recipe are aromatic, with the flavor of garlic chips and soy sauce. Sesame seeds add piquancy to it; you can call this dish an improved Thai dish with sweet and sour pork.

Ingredients:

potatoes - half a kilo;
pork – 600 g;
green onions - a bunch;
garlic – 2 cloves;
soy sauce – 30 ml;
olive oil – 20 ml;
sesame – 10 g.

Cooking method:

Peel the potatoes, cut into round slices, dice the meat, chop the onion and garlic.
Pour oil into the bottom of the bowl, lay out the food, add soy sauce, and cover with a lid. Set the baking mode for an hour.
Add sesame seeds, simmer on heat for 15 minutes.

With minced meat

Time: 45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 249 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Fried potatoes with minced meat will help out when you need to quickly prepare dinner, but you no longer have the energy to prepare it. All that remains is to peel the vegetables, combine with minced meat and set the cooking mode. It is recommended to use mixed minced pork and beef for the dish, preferably with a small amount of fat. For a lighter option, try chicken or turkey. You will have to stir the appetizer several times during the cooking process.

Ingredients:

potatoes – 1000 g;
minced meat – 250 g;
onion – 1 pc.;
butter – 30 g.

Cooking method:

Heat a bowl and add butter to melt.
Cut the potatoes into cubes, chop the onion, and place with the minced meat on the bottom of the bowl.
Salt, pepper, mix.
Cover with a lid, set the buckwheat mode, cook until the signal. Serve with sour cream or mayonnaise.

Puff potato

Time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 256 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Layered potatoes in a slow cooker will become a chef’s signature dish if he learns the secrets of cooking. The following recipe with photos will help him with this. It's relatively simple, but makes for a delicious appetizer with a rich flavor and a baked, creamy cheese crust.

Ingredients:

vegetable oil – 20 ml;
potatoes – 5 pcs.;
eggs – 2 pcs.;
chicken fillet – 1 pc.;
dried paprika – 5 g;
onion – 1 pc.;
hard cheese – 50 g.

Cooking method:

Grease a bowl with oil and place thinly sliced potato slices.
Place a second layer of chicken fillet, salt and sprinkle with paprika.
Place onion half rings and grated cheese.
Pour beaten eggs over the dish.
Set baking mode for 50 minutes. Cook by opening the valve slightly to allow air to escape.
Serve by cutting the dish into portions.

With Chiken

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 259 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Fried chicken with potatoes in a slow cooker will be an excellent dinner option that will feed the whole family and be prepared quickly. For cooking you will need chicken meat - it is better to take thighs, but wings and fillets will do. Depends on your preferences. Thighs are the best option, because in the end the tasty snack will be moderately soft and tender, appetizing.

Ingredients:

chicken thighs – 4 pcs.;
potatoes – 8 pcs.;
onions – 2 pcs.;
carrots – 2 pcs.;
water – 0.2 l.

Cooking method:

Wash the thighs, remove the bones, cut into pieces, and place on the oiled bottom of the bowl.
Cook on the frying function for 10 minutes, stirring constantly.
Add onion half rings and finely grated carrots. Fry for 10 minutes.
Add potato cubes, mix, add salt, pepper, and maybe season with bay leaf.
Pour in water and simmer for 40 minutes at the appropriate setting.
Serve with chopped herbs.

With sausages

Time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 221 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: simple.

How to cook potatoes with sausages in a slow cooker is described in detail in the instructions below. This excellent lunch option will be appreciated by all household members, because no one refuses fried potatoes with smoked or regular sausages. The pleasant aroma, rich taste and delicious crispy crust will make it a favorite dish for the whole family. It is prepared quickly, without requiring any special skills.

Ingredients:

potatoes – 6 pcs.;
onion – 1 pc.;
sausages – 3 pcs.;
sunflower oil – 2 teaspoons;
butter – 40 g.

Cooking method:

Cut the potatoes into slices, sausages into slices, chop the onion.
Pour oil into the bottom of the bowl, set to baking mode, add onion, after 10 minutes add potatoes and sausages, add salt.
Stir, cover with a lid, cook the dish for 20 minutes. Season with butter, garlic, green onions.

With garlic

Time: 50 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 213 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

You can learn how to cook delicious fried potatoes with garlic in a slow cooker from the following recipe. Thanks to it, the dish will turn out incredibly aromatic, with a pleasant smell that makes you want to try it. In addition to garlic cloves, the recipe calls for spicy dill, parsley, cilantro or oregano. It is good to use allspice or rosemary, thyme.

Ingredients:

potatoes – 5 pcs.;
butter – 20 g;
garlic – 4 cloves;
dill – 40 g.

Cooking method:

Cut the potato tubers into strips and place in butter. Set baking mode.
Cook for 40 minutes.
10 minutes before the end of cooking, add pressed garlic, chopped dill, salt and pepper.
After stirring, let it brew.

There are several options for how to fry potatoes in a slow cooker so that they remain crispy and do not become boiled or stewed. Here are the basic ideas for making a delicious fried dish from famous chefs:

Fried potatoes in a slow cooker, cut into bars, will become crispy and acquire a beautiful fried crust if you first heat the oil mixture in the frying mode and pour out the pieces, immediately closing the lid. It is important not to stir the pieces for the first five minutes, otherwise the crust will not form and the food will lose its shape.
It is best to use a wooden spatula for turning. It is ideal to turn food in large portions.
After this, you should change the program to baking and cook for another five minutes. Turn the fried potatoes over again, add some salt and leave for another five minutes.
Some people like their fried potatoes cut into slices - these “country-style potatoes” have a baked crust. To make it, you first need to melt the lard in frying mode, fry carefully on all sides with the lid open and add salt at the end. If desired, you can top it with beaten eggs and serve with fresh herbs.
If the potatoes are small, up to half a centimeter in diameter, then they will turn out with a fried crust when cooked whole without slicing. It’s worth taking it about the same size and filling it with sea salt. Boil the washed balls until half cooked, fry in butter with the frying function set. It should be turned over rarely and carefully, and served with dill.
Fried French fries can also be made in a slow cooker if you chop it into special long bars with a curly knife or use ready-made purchased semi-finished products. To get a crispy crust on these potatoes, you need to heat the oil well in frying mode and lower the straw so that it floats in the contents of the bowl. After this, all you have to do is take it out and dry it with a paper towel. If the multicooker has a French fries function, then cooking will be easier, because such devices come with a frying mesh.

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Fried potatoes in a slow cooker: recipes with photos

Delicious fried potatoes are made in a slow cooker. If you want to try cooking, use our cooking tips. And if you have your own “tricks”, share them in the comments.

Fried potatoes in a slow cooker

Fried potatoes - it would seem that it could not be simpler! But it turns out no, when preparing this dish you need to take into account some cooking secrets, so that as a result you get beautiful potatoes with a golden crust on the outside and crumbly on the inside. Some secrets for cooking fried potatoes not only in a slow cooker, but also in a frying pan:

Potatoes for frying should be chosen with less starch content,
Peeled potatoes need to be poured with cold water and left for at least 20 minutes.
Potatoes should only be dipped in hot oil or fat,
In order to get a golden crust, you need to fry a small amount of potatoes and mix them as little as possible.
You need to add salt at the end of frying or even after preparing the dish, and not at first.

Potatoes can be fried not only in a frying pan; a multicooker is perfect for frying them; it will cope with its task with ease and will prepare amazing potatoes for you, even if you are an amateur and doing this for the first time.

To prepare fried potatoes in a slow cooker, you will need the following ingredients:

Fresh potatoes – 0.8 -1 kg,
Onions – 2 small heads (this item is not for everyone),
Salt, spices - to taste,
Vegetable, butter or ghee – 50 grams.

Proper preparation of fried potatoes in a slow cooker.

Potatoes need to be washed and peeled. Then soak in cold water for 20 minutes.

Afterwards, cut the potatoes into strips or cubes (as desired), transfer them to a colander and place under running cold water, rinse. Then we transfer the potatoes to a towel spread on the table and dry them. This recommendation is for potatoes with a high starch content.

Pour vegetable oil into the multicooker bowl and heat it in the “baking” mode with the lid open. In the photo, fried potatoes are cooked in a slow cooker in ghee.

10 - 15 minutes before the signal sounds about the end of cooking, you need to open the lid and salt the potatoes, you can add a variety of spices to taste.

Using a spatula, carefully lift the bottom fried layer of potatoes to the top, thus lightly stirring the potatoes.

You should not mix it too much to prevent it from falling apart and becoming wrinkled. Close the multicooker lid and continue cooking until the end of the program.

These fried potatoes in a slow cooker are good as an independent dish with onions, or as a side dish for dishes. We add more to ourselves and don’t even notice how it disappears from the plate!

But the potatoes will be even tastier if you cook them with the addition of mushrooms and cream or sour cream.

Potatoes in a slow cooker with mushrooms and cream

To prepare potatoes fried with mushrooms you will need

Ingredients:

Potatoes – 5 – 6 pieces,
Onion – 1 piece,
Fresh mushrooms (forest or champignons) – 300 grams,
Vegetable oil – 4 tbsp. spoons,
Salt and spices to taste,
Sour cream – 5 tbsp. spoons,
Fresh dill.

Cooking process:

As in the previous recipe, you need to peel and prepare the potatoes for frying. Then cut it as desired, rinse and dry.

Noble mushrooms need to be sorted and peeled, then washed and cut into small pieces.

Onions need to be peeled and cut into thin half rings.

Transfer the mushrooms and onions into the multicooker bowl and add vegetable oil, fry using the “Baking” mode. Cooking time 20 minutes.

Then add the potatoes to the mushrooms and onions, mix everything, and again selecting the “Baking” mode, fry the potatoes for 40 minutes. 10 minutes before the end of cooking our potatoes, you need to open the lid and add salt, spices, sour cream (cream) and chopped dill, mix everything. Finish frying the potatoes with the lid open.

You can also fry potatoes with the addition of meat, minced meat, and cheese. Even with sausages, you can fry very tasty potatoes, which your children will certainly appreciate.

Whole new potatoes fried in a slow cooker

And during the season of young potatoes, you can fry the smallest potatoes whole, even in their skins, to create an ideal side dish for any dish. In order to fry such potatoes, you need to select the smallest potatoes and wash them thoroughly with a brush.

Then pour vegetable oil into the bottom of the multicooker. You can also get delicious potatoes if you fry them in butter.

Then sprinkle the potatoes with aromatic salt (salt with the addition of various spices and herbs). Fry whole new potatoes in the “Baking” mode for 50 minutes.

Every Russian person knows the taste of fried potatoes; they can be prepared in different ways, but they will still be very tasty. As old people say: “If we have potatoes, we will live.” It can be eaten even without meat and bread, just with pickles or salad. We offer a simple recipe.

Ingredients:

Potatoes – about 500 gr.;
Medium onion – 1 piece;
Vegetable oil or margarine – 150 gr.;
Salt and seasoning for potatoes.

Cooking fried potatoes in a slow cooker

First, as expected, peel and rinse our potatoes.

Then cut into small slices or circles, as you like, the taste will not change.

In this recipe we will only add onions and seasoning to the potatoes.

But, of course, you can add garlic, chopped or grated, this is not for everyone. Don't forget to add salt, then mix everything thoroughly.

We will fry potatoes in a multicooker in the “Frying” mode of the same name. By default it is 20 minutes, but this will not be enough, so we set the timer to 35 minutes. Some people fry potatoes in a slow cooker in the “Baking” mode. The cooking temperature for both modes is the same, only the time is different. In general, the time depends on how many products are included and how thick the sliced potatoes are; this is determined individually for each housewife.

The above modes are not automatic, so you can open the multicooker lid during cooking. It is necessary to stir the potatoes periodically, but do not do this too often, or a delicious crispy crust will not have time to form.

At the end, add seasoning, dill or something else.

The fried potatoes in the slow cooker are ready and can be served. Fried potatoes seasoned with olive oil, sauerkraut or pickles are especially tasty.

A Brand 502 multicooker was used to prepare the dish.

All housewives can be divided into two categories: those whose fried potatoes turn out crispy, and those who, no matter how hard they try, cannot achieve an appetizing crispy crust. It would seem that there is nothing simpler than frying potatoes, but in fact it turns out that even here there are some tricks. In this article you will learn the secrets of cooking fried potatoes in a slow cooker for every taste.

If you are just beginning to master the art of frying perfect potatoes, we invite you to test yourself with a classic recipe for preparing this dish.

You won't need much:

potatoes – 4 pcs;
salt - to taste;
sunflower oil.

Peel the tubers and fill them with water so that it completely covers the tops - this will prevent them from darkening.
Cut the potatoes into cubes.
In a multi-cooker bowl, heat the sunflower oil on the “Fry” program.
Drain all the water from the potatoes in a colander.
Pour the cubes into the hot oil, lower the lid and (importantly) do not stir for 3-5 minutes if you want crispy potatoes with a golden brown crust.
Then, with a few strokes of a wooden spatula, turn the potatoes over, being careful not to break the sticks. Ideally, the mass should be turned over into layers, and there should be a golden brown crust on the back side.
Change the program to “Bake”, lower the lid again and wait another 5 minutes.
Flip again with a few simple movements and leave covered for 5 minutes.
Before the third turn, salt the fried potatoes in the slow cooker and cook for the last 5 minutes.

Fried potatoes with mushrooms in a slow cooker

We suggest complicating the task a little and cooking fried potatoes in a slow cooker with mushrooms. In addition to the usual champignons, which can be found in any supermarket, you can add a couple of soaked porcini mushrooms for flavor. They are often sold dried, and to soak them, pour boiling water over the mushrooms for 10-15 minutes. Do not discard the broth under any circumstances - it can be used to prepare a delicious soup or sauce.

Prepare the following products:

potatoes – 4 pcs;
champignons – 200 g;
onion – 1 piece;
sunflower oil;
salt - to taste.

Step-by-step preparation of fried potatoes in a slow cooker:

Peel the tubers and rinse the mushrooms under running water, but do not leave them wet, otherwise they will absorb moisture, become watery, and the fried potatoes will not be as crispy.
Cut the potatoes into cubes and place in sunflower oil preheated on the “Baking” program.
Fry the potatoes until lightly browned, then add the sliced champignons.
Remove the skin from the onion, chop it finely and add it to the slow cooker.
Stir the contents of the bowl, add salt to taste, lower the lid and cook for 15 minutes.
Stir occasionally and make sure all the liquid evaporates. It happens that mushrooms give too much water, then it takes a little more time for it to go away. The potatoes and mushrooms should be fried, but if you prefer a softer stewed consistency, you can leave them as is.

It’s very tasty to serve these fried potatoes in a slow cooker with adjika or homemade lecho.

Country-style fried potatoes in a slow cooker

You can almost always find country-style potatoes on restaurant menus. This is a delicious and very easy to prepare dish that will diversify your diet. It differs from ordinary fried potatoes in that it has a richer “homemade” aroma, the secret of which lies in lard.

To make aromatic country-style potatoes, take the following products:

potatoes – 4-5 pcs;
pork lard – 30 g;
chicken egg – 2 pcs;
salt - to taste;
fresh greens.

How to make country fried potatoes in a slow cooker:

Peel the potatoes and cut them into slices, first halving the tuber and then cutting each half into 4-6 pieces (depending on size).
In a multi-cooker bowl on the “Fry” program, melt the lard, cut into small pieces.
When all the fat has been rendered, the cracklings can be removed or left in the slow cooker - as you like.
Fry the potatoes in hot fat until done.
You need to salt the country-style potatoes at the very end. Then fill it with beaten eggs and lower the lid.
After 3-5 minutes. Fried potatoes in a slow cooker can be served, first sprinkled with fresh herbs.

Young fried potatoes in a slow cooker

For some reason, it is believed that young potatoes cannot be fried, they say they turn out tasteless. However, it is completely unclear where such a prejudice came from, because young fried potatoes in a slow cooker according to this recipe turn out incredibly appetizing. It can be served as a full meal or as a side dish for meat, poultry or fish.

Prepare the following ingredients:

young medium-sized potatoes - 1 kg;
butter – 50 g;
salt - to taste;
fresh dill - 1 bunch.

For this dish, it is better to choose the smallest new potatoes you can find - this way they will fry faster and will look much more interesting. The size of the tubers should be no larger than a walnut. To ensure they fry simultaneously and evenly, select potatoes of approximately the same size. The advantage of such small potatoes is that they are usually the cheapest if bought at the market.

Making young fried potatoes in a slow cooker is very simple:

To peel these small new potatoes, place them in a large saucepan, add a couple of handfuls of coarse table salt or sea salt, cover with a lid and shake well. After 5 minutes of such exercises, you will get completely clean and neat tubers, which all you have to do is rinse them from dirt and salt.
Place the washed potatoes in a multicooker pan, add water and bring to a boil on the “Cooking” program.
Boil the potatoes until half cooked and drain in a colander. If you boil the tubers first and then fry them, they will retain their shape and will not fall apart.
Heat the butter in a multicooker on the “Fry” program and fry the new potatoes until golden brown. To do this, try to turn the tubers over less often and as carefully as possible.
In 3 min. until done, add salt to taste.
Serve the new fried potatoes in the slow cooker, sprinkled generously with dill.

Fried French fries in a slow cooker

French fries are extremely popular today and are present on the menu of almost every establishment that offers to satisfy your hunger, from food trucks and bistros to restaurants. The popularity of this simple dish is obvious, and many believe that it is the property of McDonald's, but the fried sticks became a favorite delicacy long before the famous fast food chain appeared. This happened in France around 1840, when an unknown Parisian chef went too far with oil when frying potatoes. We suggest we thank him from the bottom of our hearts for this oversight by preparing our own French fries in a slow cooker.

What you will need:

potatoes – 1 kg;
sunflower oil – 500 ml;
salt - to taste.

Recipe for making fried potatoes in a slow cooker:

Peel the tubers and cut them into strips. There is a special knife for cutting potatoes into cubes for making fries. Also in supermarkets you can often find frozen semi-finished products - already chopped and prepared potatoes, which just need to be fried and salted.
Pour sunflower oil into a multicooker bowl and heat it thoroughly on the “Frying” program.
Fry the potatoes in small portions so that the cubes are not crowded and each of them can float in the oil, becoming golden brown on all sides. If your multicooker model has a “French fries” function and has a grid for cooking it, use it. If there is no mesh, remove the fried straws with a slotted spoon and place on a plate lined with paper towels to remove excess oil.
When laying out each new portion of fried potatoes from the slow cooker, do not forget to lightly add salt to them.

Korean fried potatoes in a slow cooker

Now it sounds funny, but when potatoes came to Europe, they were considered poisonous, putting them on a par with belladonna and... tomatoes. The fact is that wild potatoes taste quite bitter and require thorough heat treatment. Later, when they finally tried the potatoes and fell in love with them, the opinion changed radically, and for some time the tubers were even considered a powerful love potion. Today it is prepared far beyond Europe, and now we will tell you about one of the most popular home-made dishes of Korean cuisine.

What products will you need:

beef or pork without bone – 300 g;
potatoes – 1 kg;
green onions - to taste;
garlic – 3 cloves;
soy sauce – 2 tbsp. l.;
sesame – 1 tbsp. l.;
salt, spices - to taste;
olive oil.

If you don't have olive oil, use refined sunflower oil.

Step-by-step preparation of fried potatoes in a slow cooker according to a Korean recipe:

Rinse the meat fillet in cold water, pat dry with paper towels and cut into medium-sized cubes.
Peel the potatoes and cut into round slices 5-7 mm thick.
In a multi-cooker pan, heat the olive oil on the “Fry” program and fry the meat in it until golden brown.
Salt the meat, but not too much, because soy sauce, which should also be added at this stage, contains salt. Along with the sauce, add garlic passed through a press and finely chopped green onions.
After 5 min. add potatoes to the multicooker, change the program to “Baking”, lower the lid and cook for 15-20 minutes until the potatoes are crispy.
At the very end, sprinkle the dish with sesame seeds and let it brew with the multicooker turned off for 5 minutes.

Helpful tip: To make fried potatoes in a slow cooker cook faster, peel them, cut them, and then pour boiling water over them, and then dry them completely.

Fried potatoes with vegetables in a slow cooker

It’s no secret that fried potatoes are a rather high-calorie and generally unhealthy dish, but, you see, they’re damn tasty! In order not only to reduce the risk of this dangerous delicacy to a minimum, but also to benefit from the meal, we suggest adding several healthy vegetables to the potatoes.

To prepare a hearty dinner for a large company, prepare the following products:

potatoes – 1 kg;
carrots – 1 piece;
onion – 1 piece;
red and green bell peppers – 3 pcs;
eggplant – 1 piece;
tomatoes – 3 pcs;
fresh herbs – 1 bunch;
sunflower oil;
salt, spices - to taste.

Interesting: There are many varieties and varieties of potatoes, but wild potatoes, which are the ancestor of cultivated varieties, have a bitter taste. Despite this, it is still consumed by the natives of South America, spending time and energy removing the bitterness by soaking and heat treatment, instead of planting cultivated varieties.

How to cook healthy fried potatoes in a slow cooker:

Prepare all vegetables by removing peels and cores. Peel the tomatoes by first pouring boiling water over them and then cold water.
In the thicket of a multicooker, heat a small amount of refined sunflower oil on the “Frying” program.
While the oil is heating, cut the potatoes into strips 5-7 mm thick.
Pour the potatoes into the slow cooker, lower the lid and fry, stirring occasionally, until half cooked.
At this time, start preparing the vegetables. Cut the onion into thin half rings, eggplant and tomatoes into small cubes, bell pepper into strips, grate the carrots on a coarse grater, and finely chop the greens with a knife.
Add everything except tomatoes and herbs to the semi-cooked potatoes, add salt and stir.
Reduce the cooking temperature or change the program to “Baking” and cook until the vegetables are soft. Now you can add the tomatoes, simmer under the lid for another 5 minutes, turn off the multicooker and let the dish brew a little.
Before serving, sprinkle fried potatoes with vegetables in a slow cooker with herbs.

Fried potatoes in a slow cooker: video recipe

Fried potatoes can be called a traditional dish. But this dish is tricky, not everyone succeeds, especially with a golden crust. Either it needs to be on high heat, or the lid needs to be kept open - there are secrets.

Potatoes fried using a slow cooker taste and look like baked ones. The potatoes turn out unusually soft, with a golden crust and a wonderful aroma. And this cannot always be achieved on the stove. In addition, thanks to the slow cooker, the vegetable retains the maximum amount of vitamins and nutrients.

Yield: 2 - 3 servings

Ingredients

potatoes – 4-5 pieces
onion – 1 piece
vegetable or olive oil – 4-6 tablespoons
salt and spices

Preparation

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Peel the potatoes and onions and rinse under water. Cut the potatoes in any way: into slices, circles, strips or cubes. The main thing is that the pieces are not very thin, otherwise they will lose their shape during cooking.

A little secret: To ensure crispy potatoes, soak the cut pieces in water for a few minutes, then rinse them with cold water and dry them with a paper towel.

The onion should be finely chopped. And to avoid crying, rinse it and the knife with cold water.

Pour oil into the bottom of the multicooker bowl and place chopped potatoes there. Add a little salt and season with spices.

Select the “Baking” program and leave for half an hour.

After the time has passed, open the multicooker, add the chopped onion, add a little more salt and mix everything carefully.

Close the multicooker lid and set the timer for another 10 minutes on the same setting.
After a sound notification that the dish is ready, you can open the lid and enjoy the aroma.

That's all, delicious potatoes with a golden crust are ready.

Fried potatoes should be served hot as a side dish for fish and meat or as a main course. In addition, you can add vegetable salad, pickles, sauerkraut or herring.